Bone Broth

This rich broth is perfect for warming up on a cold winter day or sipping if you're under the weather. Roasting the bones and vegetables ahead of time intensifies their flavors, resulting in a heartier taste. You can easily remove the fat from the broth by opting for a fat separator or by chilling it overnight and skimming the solid layer off the top.

Ingredients

2 pounds raw chicken bones (such as back, feet, or necks)

2 pounds raw beef bones (such as short ribs, knuckles, or oxtail)

2 large carrots, cut into 2-inch pieces

2 small yellow onions, peeled and quartered

1 garlic head, halved crosswise

6 cups water

2 celery stalks, cut into 2-inch pieces

1 (14-oz.) can whole tomatoes, drained and rinsed

1 tablespoon black peppercorns

10 thyme sprigs

2 (2-inch) lemon peel pieces

1 fresh bay leaf

1/2 teaspoon kosher salt (optional)

How to Make It

Step 1

Preheat oven to 400°F. Place chicken and beef bones, carrots, onions, and garlic in a single layer on a large rimmed baking sheet. Bake in preheated oven until browned, about 1 hour.

Pour broth through a fine wire-mesh strainer into a bowl; discard solids. Using a ladle, skim fat from top of broth; discard. (For a more clear broth, strain a second time through cheesecloth.) Stir in salt, if desired, and serve hot.

Chef's Notes

This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.